As an educator, I was invited to attend this event with a few of my colleagues. It was fun having the owner of the 49’ers there this year. The 49’ers are only one of the large contributors in the Bay Area. Let’s not forget the San Francisco Giants and my San Jose Sharks! I’m the one on the left.
Children are our future-love, support and nurture each of them!
This was our dessert. I ate every single piece, even the 49’er sign was edible, LoL!
This was my dessert at the Marriott Marquise. I ate it so fast, I really didn’t examine it too much. I was fruity, with maraschino cherries, mousse & white cake. The circle on top of the cake was edible, it was made of chocolate. Yumm, yumm, yumm!
Super easy, needing only a few ingredients.
1 tub of Cool Whip-whipped topping
1 package of Mint Oreo cookies
3/4 cup of milk (any fat percentage, soy or almond will work too)
And a topping of your choice. In this demo I used cherries. You could use crumbled oreo’s, nuts, sprinkles, etc. You could also pour some chocolate or caramel syrup on top!! I think I just gained 5 pounds, typing that, LOL!!
In this demo I used a 10.5″, round pie dish. If you want to double the recipe, use a 9.5″ x 13″ dish.
Use half the package for the bottom layer. Dunk each cookie into milk, place in dish.
Use half of the tub of whipped cream, spread over soaked cookies.
Add the remaining package as the top layer. Spread again with that whipped cream we all love!
Add your topping of choice. Voila!! Done!
Refrigerate at least one hour before serving. You can also make this the day before!!
Enjoy 🙂
Ingredients
2 c whole milk or 1/2 &1/2
4 Tbsp butter
2/3 c brown sugar, firmly packed
1 Tbsp cinnamon, ground
1/4 tsp nutmeg
1 tsp vanilla extract
4 c stale bread or glazed donuts
3 large eggs
1 c whole milk
2 Tbsp butter
1/2 c sugar
1 Tbsp flour
Directions
1 Preheat oven to 350
2 In sauce pan heat 2 c milk med heat till a film forms on top add 4 Tlbs butter, cinnamon, nutmeg, vanilla, and brown sugar
3 In bowl whip eggs till blended , add 1/4 cup hot milk mix while mixing so not to scramble eggs ( temper) add remaining mixture till blended
4 Tear up bread and or donuts place in greased baking dish 9×13 casserole , pour milk mix on top press down bread so all is covered
5 Bake 40 to 45 mins
6 In saucepan mix remainder of milk sugar, flour on med heat stir so not to scorch , heat to boiling 4 mins and pour over cooled pudding
This is such an easy and delicious treat to make! It’s a step-up from the original, traditional Rice Krispies Treat.
Ingredients
3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate
Directions
Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.
Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.
Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.
Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.
Life is good, make yummy things
Audrey~
For the complete recipe, visit the link below
http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/
Butterfinger Banana Pudding
Ingredients:
•1 can sweetened condensed milk
•1 cup milk
•2 tablespoons cornstarch
•3 large eggs, beaten
•2 teaspoons vanilla extract
•1 tub Cool Whip
•1 box Nilla Wafers
•4 bananas, peeled, sliced
•1 Butterfinger, crushed
Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.
Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.
Makes 8-10 servings
For original recipe visit the link below
http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html
Are you freaking kidding me?? Who is the genius that created this?? I would like to thank you, hahahaha. This is heaven on Earth!! This is a great Saturday morning treat to serve your family, roommates or just for you!!
Ingredients
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
2 cups of all purpose flour
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
3 shakes of cinnamon
For the churro topping-
1 cup of white sugar
1/2 cup cinnamon
1/2 cup of melted butter
Directions
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Also at this time you can combine your churro topping and set it aside. Preheat waffle iron
2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; Next fold in three shakes of cinnamon beat until blended
3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.
4. Devour immediately!…… I mean serve immediately, Enjoy!
Oh and I drizzled my waffles with a little extra syrup at the end. Although this waffle is obviously sweet enough, those with a definite sweet tooth can give it a whirl! In the end though I thought they were perfecto without the dulce (sweet) extras.
Life is good, eat waffles
Audrey~
For more information and photo’s click below.
http://chicachocolatina.blogspot.ca/2013/01/churro-waffles.html
Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.
My grandma use to make me fudge once every year, I miss that. Start a tradition with your family, maybe this Candy Corn Fudge could be your annual go to recipe.
Ingredients:
•3 cups sugar
•3/4 cup Land O Lakes® Butter
•1 (5-ounce) can evaporated milk
•1 (7-ounce) jar marshmallow crème
•3 teaspoons vanilla
•3/4 cup real semi-sweet chocolate chips
•1 cup white baking chips*
•Orange gel or paste food color
•1/2 teaspoon freshly grated orange zest, if desired
•Orange or yellow decorator sprinkles
Instructions:
Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.
Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.
Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.
Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.
Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.
*Substitute 2 (4-ounce) white chocolate bars, chopped.
Tips:
Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.
Life is good, make fudge
Audrey~
http://www.piarecipes.com/2013/10/candy-corn-fudge.html
Hey, it’s got fruit in it, its practically health food! Hahaha, just kidding. I can talk myself into any dessert with little effort. But this recipe is a true classic, totally homemade with wholesome goodness.
Ingredients:
•1/2 cup butter, melted
•1 cup white sugar
•1 egg
•3 medium apples – peeled, cored and thinly sliced
•1/2 cup chopped walnuts
•1 cup all-purpose flour
•1/4 teaspoon salt
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1 teaspoon ground cinnamon
Instructions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
2.In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
3.Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
original recipe: http://allrecipes.com/Recipe/Apple-Brownies/Detail.aspx
Are you kidding me?!? This goes above and beyond any peanut butter cookie fantasy!
Half-way to heaven peanut butter cookies
For the cookies:
1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods. all it is is honey roasted peanuts ground into peanut butter, which gives it a slightly sweet, roasted honey flavor)
1/2 cup unsalted butter, softened
1 egg
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.
While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!
*do not use natural p.b. for this part- the frosting will come out thick and heavy
Life is so good, eat cookies
Audrey~
Please visit the original, complete recipe, and more information. Click on this link.
http://www.bromabakery.com/2010/12/half-way-to-heaven-peanut-butter.html
58 Day Dreams 